Oh man, sounds like my dream stove/oven. We're in an apartment now with a crappy electric coil stove and an oven that reads at 400 on the thermometer if I set it to 325. I hate it, but I can suck it up until we're in a house. Then I'm going all out!

Learn more about induction. Far from being a hotplate, it is as responsive and adjustable as the finest gas cooktops, and even better than the high-end gas ranges at holding a steady, very low simmer. http://chowhound.chow.com/topics/834710

If one has a range, perhaps its footprint can be used for a countertop oven. I've had a countertop oven, and I didn't use it long - although mine certainly wasn't a top-notch countertop oven. Heck, it wouldn't even bake bread successfully. I don't understand it either.

We have a ceramic/glass cooktop but I would really like an induction. The gas dryer is off the kitchen and about 8 feet from the stove. Why a gas line was not installed when this place was built is baffling.

You did forget one option. At our farm in northern Minnesota we have a combination wood/gas stove/oven. While that is not necessarily a choice I would make for everyday use, it is fun to use.

At the real home, currently rented out while we're living overseas, a gas 4 top but in the rental here in Europe a ceramic 4 top. I much prefer gas for cooking although cleanup on the ceramic is easier if you haven't really burnt the crap out of something.